Peanut Butter Toffee Blondies

I got sidetracked over the weekend with taxes and laundry, and it wasn’t until late in the evening that I realized I hadn’t made the blondies I’d intended on making. I didn’t even make the soup I was planning, either–I made cheese fries instead because I was mired in medical and dental bills, trying to figure out if my thyroid had cost us enough last year to deduct (it didn’t, in case you were interested). It wasn’t until about 8 on Sunday night that I started working on these Peanut Butter Toffee Blondies:

Peanut Butter Toffee Blondies - TramplingroseThey were well worth the wait. Chewy, buttery chunks of toffee, with a mild peanut butter flavor…I ate 4 right off the bat (some intense snacking while Jay and I were watching Game of Thrones), and 2 more for breakfast the next morning!

Peanut Butter Toffee Blondies - TramplingroseI am sad that I am now out of toffee bits, because I need to make these again–We’re all out!

Peanut Butter Toffee Blondies - Tramplingrose

Yield: 16-24

Peanut Butter Toffee Blondies

Peanut Butter Toffee Blondies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 1/2 C (1stick) unsalted butter
  • 1 C light brown sugar
  • 1 C white sugar
  • 1/2 C peanut butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 1/2 C all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 8-oz. bag chocolate-covered toffee bits


Preheat the oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil and spray with cooking spray. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.

In a medium sauce pan, combine the butter and the 2 sugars over medium-low heat. Stir occasionally until the butter is melted. Then cook and stir for 5 minutes, allowing the sugars to melt. Cook 5 minutes more, but do not allow the mixture to boil. Remove from the heat and stir in the peanut butter. Allow the mixture to cool for 10-15 minutes, then add the eggs one at a time, and add the vanilla.

Pour the peanut butter mixture into the flour mixture and mix until just combined. The batter will be thick like a cookie dough, so you may need to knead a bit with clean hands. Add the toffee bits, again, using your hands if necessary.

Place the batter in the prepared pan, patting or spreading out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack 30 minutes before cutting and serving.

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If you like peanut butter at all, you should make these. But be warned, they will not last long if you do!!!

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4 Replies to “Peanut Butter Toffee Blondies”

  1. Atta girl! I’m guilty of doing dessert for breakfast on occasion, and I bet these would be the best way to start the day. Toffee bits are the best.

    Gah. Tax season. I try to remind myself that since it’s tax season, warm weather has GOT to be around the corner. Right?

    • I admit, they were especially good with my coffee! :)

      My husband does this daily almanac thing on the radio, and he informed me that starting today, the average temperature is supposed to be above freezing. :( I really REALLY hope it warms up soon. I am SO done with this polar vortex extreme cold nonsense!

    • I can’t wait to make those Toffee & Milk Chocolate PB cookies from your blog…I feel like I’m suddenly obsessed with putting PB, chocolate and toffee into EVERYTHING!!

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